with Roasted Potatoes and Green Beans
By Hello Fresh
Cooking Time: 35 mins
Nutrition: 500 Calories
- Fingerling Potatoes- 24 oz
- Green Beans- 12 oz
- Shallot- 1
- Chicken Breasts- 24 oz
- Thyme- 1/4 oz
- Balsamic Vinegar- 4 tbsp
- Apricot Jam- 1 oz
- Chicken Stock Concentrates- 2
1 PREHEAT OVEN AND ROAST POTATOES. Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes in half lengthwise. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, 20-25 minutes, tossing halfway through.
2 ROAST GREEN BEANS. Toss green beans on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until slightly crispy, about 12 minutes.
3 PREP SHALLOT. Halve and peel shallot, then finely mince.
4 COOK CHICKEN. Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside to rest.
5 MAKE SAUCE. Add shallot, thyme, and a drizzle of olive oil to same pan over medium heat. Cook, tossing, until shallot is so, 2-3 minutes. Stir in balsamic vinegar and apricot jam. Let simmer until syrupy, about 1 minute. Stir in ½ cup water and stock concentrates. Simmer until thickened, about 3 minutes. Remove pan from heat, add 2 TBSP butter, and stir or gently swirl pan until melted.
6 PLATE AND SERVE. Discard thyme from pan. Season sauce with salt and pepper. Thinly slice chicken. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.